Get the secret tips and tricks to making the most PERFECT Rice Krispies Treats recipe. From using fresh butter and marshmallows to adding vanilla extract, this is my favorite dessert.
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The BEST Rice Krispies Treat Recipe
There are thousands of recipes for making homemade krispie treats, and I’m putting it out there that my recipe is BEST. You may see some similar nowadays, but they all stem from my original add-ins.
- Only 4 ingredients
- Thick and chewy
- Vanilla flavor
- Perfect ratio of cereal to marshmallows
We love that this classic treat can be changed up using different cereals too!
- Chocolate– Cocoa Krispie Treats
- Fruity– Fruity Pebbles Treats
- S’mores– Golden Grahams Treats
- Cheerios– Cheerio Treats
The Original Rice Krispie Treats
Rice Krispie Treats have always been the key to my heart. Knowing how to make rice krispie treats has gotten me far in life.
- I love crispy treats so much that I’ve created over a dozen flavors….from Fluffernutter Krispie Treats to Cinnamon Roll Krispie Treats.
- I’ve even got these adorable TURKEY Krispie Treats and this Pumpkin Pie Rice Krispie Treat for Thanksgiving!
But, in the end, it’s the classic, original, homemade rice krispie treat that captures my taste buds.
The biggest question is how to spell it. Some people say Rice Crispy treat, Some say Crispy Rice, some say Rice Crispies. Either way, you get the point! This rice crispy treats recipe is the best!
Ingredients You Need
- Butter- use salted butter for this recipe. Just trust me! Don’t have any on hand? Use unsalted butter and a pinch of salt while melting. DO NOT use margarine.
- Marshmallows- you’ll need 9 cups of mini marshmallows, keeping about 1 cup aside to add in at the end!
- Rice Krispies Cereal- any brand of crispy rice cereal will work, just make sure it’s FRESH.
Aimee’s Secret Ingredient
Adding my homemade vanilla extract or any pure vanilla extract takes this recipe over the top. Or make it lemon flavored using our easy lemon rice krispie treat recipe.
How to Make Rice Krispie Treats
Making rice krispie treats is super easy. You’ll only need one pot and a spatula for stirring! Oh, and I love making mine in a 9-inch square pan, for thicker bars, but you can use a 13×9 if you prefer.
- Melt butter & marshmallows.
- Add vanilla, cereal, and remaining marshmallows to the mixture.
- Pour into dish to set! No need to use nonstick spray…but I do love a piece of parchment paper for easy cleanup and removal.
Quick Tips
- Use fresh marshmallows. Using stale marshmallows will result in stale treats. Trust me, I’ve learned the hard way.
- Brown the butter. Learn how to brown butter and make a batch of my flavorful brown butter rice krispie treats next!
- Add my secret ingredient. VANILLA EXTRACT. Not imitation vanilla, but PURE VANILLA extract. It makes a difference in creating the illusion that you’re using homemade marshmallows.
- Kelloggs is wrong. DO NOT press these bars into your pan firmly. Using your fingertips and gentlypress them in just until they are spread out. The harder you pack them in, the harder they are when it’s time to eat them!
- The trick to pressing them in your pan without sticking to your hands is to run your fingers in water. Dip in water, shake off the excess, and press. Voila. No sticking!
- Store in an airtight container for two days. If they last that long, I’d be shocked!
- Make these gluten free by choosing a crispy rice cereal labeled Gluten Free (and check your marshmallow labels too just in case).
Why are my rice krispie treats hard?
As mentioned above, you’ll get hard rice krispie treats a number of ways.
Using stale ingredients will results in stale, hard treats. So always use fresh marshmallows and fresh cereal too.
Avoid pressing your bars too firmly into the pan. The harder you press, the more firm the rice krispies treats will be.
Storing Leftovers
Rarely is this the case in my house, as we all know I can eat an entire pan of homemade rice krispie treats. But, should you find yourself with leftovers, you can store them in an airtight container at room temperature. I usually just slide them into a ziploc bag.
Or you can freeze rice krispie treats. I was skeptical for a long time, and finally tried it out. I slide my leftovers into a ziploc freezer bag and placed them in the freezer.
Surprisingly, they thaw pretty quickly on the counter and they taste super fresh too!
More Rice Krispie Treat Flavors
Add in some flavored gelatin (or pudding mix) to the melted marshmallow for a unique twist! Cherry Krispie Treats!
Make Lucky Charms Treats for a St.Paddy’s Day dessert idea.
- For best results, name brand cereal stays fresher longer and can hold up to the melted butter and marshmallows better
- Always start with fresh marshmallows. If you use stale marshmallows in hopes that melting them will give you good results, you’ll be disappointed!
- More mix-ins: fold in some m&m’s or Reese’s peanut butter cups for a delicious dessert idea.
Best Rice Krispie Treats
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Rice Krispie Treats Recipe
Ingredients
- 6 Tablespoons salted butter
- 16 ounce bag mini marshmallows divided
- 1 teaspoon pure vanilla extract
- 6 cups rice krispies cereal
Instructions
- Line a 9-inch square baking dish with parchment paper. Set aside.
- In a large saucepan, melt butter over medium heat. Once melted, add in all but 1 cup of the marshmallows. Reduce heat to low and continue stirring until completely melted.
- Remove from heat and stir in the vanilla. Add the cereal and the remaining 1 cup of marshmallows and gently stir until combined.
- Pour into the prepared baking dish. Press GENTLY with your fingertips just until completely spread out (the harder you pack them in, the harder they are to eat).
- Allow to set, about 1 hour. Cut and enjoy!
Notes
- How many marshmallows do I need? One 16 ounce bag of marshmallows is about 8-9 cups. You’ll melt all but one cup of the marshmallows in the butter, reserving the last cup for adding with the cereal.
- Line a 9-inch square baking dish with parchment paper. This way you don’t have to worry about extra butter on your fingertips, or the other extreme of your bars sticking to the pan! Use binder clips to help the parchment paper stay in place.
- Use fresh marshmallows. Seriously, they make a difference. Don’t grab that bag that’s been in your pantry for months and months thinking it will be okay since you are melting them. It won’t be okay.
- Add my secret ingredient. VANILLA EXTRACT. Not imitation vanilla, but PURE VANILLA extract. It makes a difference in creating the illusion that you’re using homemade marshmallows.
- DO NOT (I repeat) DO NOT press these bars into your pan firmly. Using your fingertips, GENTLY press them in just until they are spread out. The harder you pack them in, the harder they are when it’s time to eat them!
- The trick to pressing them in your pan without sticking to your hands is to run your fingers in water, shake off the excess, and press. Voila. No sticking!
- Store in an airtight container for two days. If they last that long, I’d be shocked!
- Make these gluten free by choosing a crispy rice cereal labeled Gluten Free (and check your marshmallow labels too just in case).
- Can you freeze rice krispie treats? YES! I slide them on a parchment paper lined sheet into a ziploc freezer bag. Thaw on counter until soft again!
Video
Nutrition
Original Rice Krispie Treats recipe with all the tips and tricks for making them thick and chewy!
It’s only me in my household…can I freeze these after I make them?
Just look on the back of the cereal box for the recipe. Tried and true. Save some time for yourself. These silly food blogs bombard you with ads and subscription requests before you have any chance to see the actual recipie.
And yet you took the time to comment? This “silly food blog” is my business, but feel free to make the boxed version of rice krispie treats. You’re missing out.
Love Your Recipe Aimee !
Such a classy response to such rude and negative people! I love your blog! 😁
Thank you 🙂
Such an unnecessary comment. I’ve made this recipe many times and the original rice crispy recipe on the box doesn’t hold a candle to these. The ratios are off and there’s no vanilla. Also these “silly food blogs” literally taught me how to cook. I never learned growing up and starting in my mid 20’s I started learning by following blogs. I can now cook SO many amazing meals and pass it to my son. I’ve also never been asked to purchase a subscription on one. Personally, I’m incredibly grateful for these blogs sharing family recipes with the world and me as well as how easily accessible they are.
Thank you Kendall 🙂
This recipe is by FAR better than the boxed version. Take the time to compare the recipes and you can plainly find the differences. Someone took the time to create this recipe and offer tips and tricks on how to make them perfect. This has become my go to Rice Krispie recipe and everyone LOVES them. Ads are part of a blogger’s income and often how they earn a living. It comes with the territory and most people don’t mind it considering the benefits received by visiting the site. If you don’t like ads, then don’t visit recipe blogs. No need to post a comment complaining. Just use the box.
If you hate these “silly food blogs” and think that the recipe on the box is better, then A) why are you even here and b) why did you take the time to comment and be unnecessarily rude?
COMPLETELY unnecessary comment. Spread kindness. Don’t comment things that are rude just because you couldn’t keep your mouth shut and keep scrolling.
I have a bag of large square s’more vanilla marshmallows. How many would I use in your recipe instead of using mini marshmallows?
do you have a food scale? The recipe calls for 16 ounces. My giant marshmallows were 24 ounces per bag. i eyeballed and got lucky.
These are so good, my kids love them perfect marshmallow to krispie ratio. Thank you for the recipe.
we did it and it work
Thanks for this great recipe (and the tip about adding a pinch of salt if you have unsalted butter)! Intead of parchment paper, we used a silicone baking pan (you can buy an inexpensive on from Daiso for $2) and the delicious Rice Krispy treats popped right out.
Why are mine so gooey on the bottom when I cut them? It’s like the marshmallow settles to the bottom during the cooling process. It’s a huge mess, but still delicious. 😂
Can you use marshmallow creme?
Are you using real butter or margarine? I’ve heard margarine will do that….
I used real butter with this same thing happening to me…I think it may have just been to much butter or marshmallows causing it to not be evenly spread
Mine turned out exactly like yours. Wish I had read the comments before making, I would have looked at more recipes and compared measurements on ingredients.
Can I use big marshmallows? If so how much can I put in the pan bc I have to mini marshmallows and can’t head to the store now….thanks!
Oops I meant No Mini marshmallows I have no marshmallows pls help I need answers now!!
Can I substitute homemade marshmallow fluff for the marshmallow ? Having a little difficulty getting a hold good marshmallows this side of the Atlantic. Pls help! It’ll go a long way!
These are absolutely the best Rice Krispie treats ever!!!!
I add peanut butter to these!!!
So glad I stumbled across your recipe yesterday when looking for a Rice Krispie bar. I have not made them since going gluten free over a decade ago. The vanilla added something extra and they were so good even with my gluten free crispy rice from Nature’s Path. Even my daughter who is not a big dessert fan and can eat gluten asked for more! Thank you for the tips as well!
I chose to try this recipe and the squares turned out fine. They tasted like they always do. I don’t notice any difference from other recipes I’ve tried. I just found this recipe to be a little extra. There’s no need to take such an easy to make treat and make it more complex. For example, measuring 6 separate tablespoons of butter rather than 1/3 of a cup, or calling for a 16 ounce bag of marshmallows, when the bag is measured in grams. I did get a little chuckle out of your secret ingredient, which is in every other RK recipe I’ve ever made. I’ve yet to see a recipe that says use artificial vanilla over pure. Thanks for taking the time to put this together and the tips were a good reminder. Love the skip to recipe link at the top
Well for starters, 6 Tbsp is easier to measure than 1/3 cup of butter (which is 5 Tbsp plus 1 teaspoon). In my grocery store, the big bags of marshmallows are 16 oz bags, so there’s no special trick there. And as for vanilla extract, the original recipe on the box of rice krispies doesn’t call for it, so adding it makes them taste better. However, if you love the original recipe, and like measuring 5 Tbsp plus 1 tsp butter, feel free to carry on 🙂
I agree with Aimee. NORMAL Rice Krispie Treat recipes DO NOT call for vanilla extract. It DEFINITELY gives it that “extra” special flavor!! Thank-you Aimee!!
Yummy! I didn’t have mini marshmallows so I made mine with jumbo. If you’re making them with jumbo marshmallows, don’t set aside 1 cup of marshmallows for the end (those never fully melted). Delicious and east to make! Thanks!
Clever girl, loved that
I agree. If I’m measuring butter, Tbsp is FAR more easier than using a cup. And the original RK recipe doesn’t call for vanilla. I got a “chuckle” out of your reply, and for not telling her to go shove it where the sun doesn’t shine.
Aimee, Ignore the snark. That person was cooked and loaded before she even got to the recipe. Love your recipe and the tips, thank you.
Yess!! Lol!
So, let me get this straight Diane, you followed this recipe and didn’t realize during the process that it was the same as the one you’ve always used? You just HAD TO post how it tasted the exact same as though you expected the very same recipe with the very same ingredients to taste otherwise? Or…was that just a smoke screen for you to throw a dig at the lady who posted it about how “extra” you thought it was? It’s funny, the only thing “extra” on this recipe page is your obvious superiority complex and know-it-all attitude.
Aimee, I enjoyed the recipe (including your increments of measurement.) Thank you for posting it. And you’re right, most recipes do not specify to use real vanilla. I did find it made a difference and I appreciate that recommendation!
LOL you’re too funny Cass. Diane can just leave if the recipe is so “not special” but also too extra (? bit of a contradiction there) no need to spread negativity on a RECIPE amiright 😂🙄
Ouch. Not kind at all.
Tina, I couldn’t agree with you more! There was absolutely “no need” for Cass to lash out the way she did. It’s so sad that some people have to “lash out” at others, to make “themselves feel good”!! I’m THRILLED to be making some of Aimee’s recipes; and ALWAYS willing to learn something “new” and “exciting” about a recipe. It’s how we learn from each other! STRONG WOMEN EMPOWER EACH OTHER; in every way!! Thank-you again Aimee for your wonderful inspiration!! LOVE AND ((((HUGS)))), Sunshine
Are sticks of butter not labeled by the teaspoon? Everyone in America butter comes in sticks that are exactly eight teaspoons. And American bags of mini marshmallows are usually either ten or sixteen ounces. This might be a difference in how products are marketed in different countries.
So I’m not sure where you shop but bags in America are typically by ounces. So yes a bag of marshmallows are sold by 16 ounces typically. Secondly a stick of butter has its measurements on the side, and it’s measured out by one Tbsp markers. So she simplified the recipe just fine.
Question every time I make a desert with cereal even muddy buddies and cookies the cereal tastes stale what am I doing wrong
Make sure to always START with fresh cereal.
I had this same problem. Fresh brand new box! Stale taste once they were cooled 😭 what else could be wrong?
Did you substitute margarine for butter? I find mine have a rubbery taste when I use margarine.
Oh my gosh!!!! A-M-A-Z-I-N-G!!!! They were so GOOD!…. They were gone within 24 hours! I went back to get some the next day and they were GONE!!! I am going to have to make more! This recipe is a keeper for sure!!
Yay, so glad you enjoyed them as well 🙂
Hi um I have a question. Um when you do the marshmallows and the cereal why does it turn out so um…I don’t know. I guess just why does it turn out like that. Um, bye. I’m now going to throw my electronic device away.
Oh and what about the egg.
This is a great recipe. The tip to spread out with fingers is life changing. It leaves these beautiful marshmallow strings in the gaps and it holds additions beautifully. I added rainbow jimmies and some mini white chocolate chips for a “birthday cake” flavour and used clear vanilla extract. There were most excellent!
My first time ever making rice krispie treats. I’m presently waiting for the 1 hour cool off time to end so we can finally try them. Fingers crossed. But on the low, I was eating bites the entire time I was mixing. Thanks
Hi Aimee!
Thank you so much for the recipe, and the great tips! I just made these with 4 cups Rice Krispies and 3 cups Reese’s Puffs. They came out perfect! Buttery, soft, vanilla-y; absolutely wonderful. Thank you!
Krista from NY!
Hi. Thanks for the recipe and tips!
The local grocery store had “Lucky Charms Magically Delicious Marshmallows” for sale…. If you use different color marshmallows would it influence the overall color much? Have you used larger marshmallows? Or food coloring? I plan to make some for an upcoming baby shower. Thank you 😊💓
You can retain the individual colors if you make the batch with white marshmallows and then at the end add the multi color ones, should look great!
Hiii. Could I sub coconut oil for the butter?
Absolutely delicious, Aimee! Thank you for sharing your recipe AND your tips. As far as negative people leaving negative comments, I wouldn’t waste my time even looking at them. Like you mentioned, they were not forced to read anything- they CHOSE to! Keep your head up and keep doing what you love, because you are great at it! This is, by far, my favorite RC treat recipe, and when I make them, my family swarms the kitchen. 🙂 Thank you so much again for sharing!